Roasted-Garlic Chutney

1. 1

   Heat 6-inch skillet over medium-high heat. Add peanuts, cumin seed and chilies. Roast 2-3 minutes, stirring constantly, until peanuts are brown, cumin seeds crackle, chilies turn one shade darker and mixture has a nutty, sweet aroma. Transfer to a bowl; set aside.

2. 2

   Add sesame seeds to same skillet. Roast 30-60 seconds, stirring constantly, until light golden brown. Add to peanut mixture.

3. 3

   Add garlic slices to same skillet. Roast 4-6 minutes, stirring constantly, until brown and dry. Add to peanut mixture. Let mixture stand 10-15 minutes or until cool.

4. 4

   Place about 1/3 of peanut mixture in spice grinder. Grind until finely ground, and transfer to a bowl. Repeat with remaining mixture. Stir in salt.

5. 5

   Tightly cover and store in refrigerator up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.